Cooking with Nonna by Rossella Rago

Author:Rossella Rago
Language: eng
Format: epub
Publisher: MBI
Published: 2017-01-15T00:00:00+00:00

NONNA ANNA BUONSANTE’S

◁ CHICORY WITH FAVA BEAN PUREE

Cicorie con Pure di Fave

PREP TIME: 10 MINUTES* • COOK TIME: 2 HOURS 19 MINUTES • YIELD: 4 TO 6 SERVINGS

*REQUIRES AT LEAST 8 HOURS OF SOAKING

Just looking at a dish of chicory with fava beans takes me back to my childhood summers in Mola di Bari. This dish is an acquired taste, so if you don’t love bitter greens, then move along now! Chicory brings an earthy flavor to the smooth, almost buttery fava beans that magically puree themselves on the stove without being stirred. “If you start stirring them, they will stick and you will have to stir them the whole time,” Nonna Anna warns.

1 pound (454 g) dried shelled fava beans

1/2 teaspoon salt, plus more to taste

6 to 7 cups (1.4 to 1.7 L) water, divided

4 tablespoons (60 ml) extra-virgin olive oil, divided, plus more for drizzling

2 pounds (907 g) chicory or dandelion greens, ends trimmed, washed, and cut into 4-inch (10 cm) pieces

1. Place the fava beans, salt, and about 3 cups (700 ml) of the water, just enough to cover the favas by 1/2 inch (13 mm), in a 5-quart (4.7 L) heavy-bottomed stockpot and soak for at least 8 hours or overnight.

2. The fava beans will have absorbed most of the water, so add more water to just cover the favas, the remaining 3 to 4 cups (700 to 950 ml). Cover and cook over low heat, without stirring, until the favas are smooth, about 2 hours. It is very important to not stir the fava beans for the first 2 hours of cooking to prevent sticking. The fava beans will turn into a puree on their own as they boil. If you notice they look a bit dry, add some boiling water.

3. After 2 hours, add 1 tablespoon (15 ml) of the olive oil and stir with a wooden spoon until smooth. Taste for seasoning and add more salt to taste. Remove from the heat. If desired, you may beat the favas with an electric mixer or puree with an immersion blender to further smooth them out.

4. Fill a 7- to 9-quart (6.6 to 8.5 L) stockpot with generously salted water and bring to a boil. Add the greens, return the water to a boil, and cook for 10 to 15 minutes, until tender. Reserve 1 cup (235 ml) of the cooking water and drain.

5. Heat the remaining 3 tablespoons (45 ml) of olive oil in a large sauté pan over medium-high heat. Add the fava bean puree, stirring with a wooden spoon. Loosen with the reserved water if necessary. Add the greens and cook for 3 to 4 minutes, stirring until combined. Alternatively, spoon the fava beans into warm bowls and top with the chicory. Taste for seasoning and add more salt to taste. Serve with an extra drizzle of olive oil over the top.

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